Crisps and syrup made from low bitter chicory products

ABSTRACT

The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.

CROSS REFERENCE TO RELATED APPLICATIONS

This application claims priority under 35 U.S.C. §119(e) to U.S.Provisional Application No. 62/237,186, filed Oct. 5, 2015, the contentof which is hereby incorporated by reference in its entirety.

FIELD OF INVENTION

The present disclosure relates to low bitter chicory chips, flour andproducts made from low bitter chicory chips and flour, including but notlimited to, food products such as dough, health bars, cereals, yogurt,pastries, crisps, syrups, and the like, as well as pet food and animalfeed. The present disclosure also relates to methods for processingchicory plant taproots to produce low bitter chicory chips and flour, aswell as methods for producing chicory taproots with low bitterness.

BACKGROUND

Fructan is a polydisperse fructose polymer. Biosynthesis of fructan usessucrose as the starter molecule to which fructosyl units, obtained fromsucrose, are added during the elongation process. Bacterial fructantypically has a very high degree of polymerization (DP) which can reachas many as 100,000 fructose units. In plants, the DP generally does notexceed 100.

Fructan with β(2-1) glycosidic linkages is called inulin. Inulin canresult from the elongation of the fructan chain starting from the C1 ofthe fructose moiety of the initial sucrose. Alternatively, inulin canresult from the elongation form the C1 of the fructose moiety as well asfrom the C6 of the glucose moiety of the starter sucrose.

Fructan with β(2-6) glycosidic linkages is called levan and is producedby bacteria and grasses. Fructan consisting of fructose molecules withtwo types of linkages is called graminan and mixed levan. The mixedglycosidic linkages results in branched fructan molecules. Branchedfructans are found in oats and several other members of the Graminae.

Within the plant kingdom, about 45,000 species, accounting for about 15%of the flowering plants, accumulate fructan as a storage carbohydrate.In these plants, inulin is produced in addition to, or instead of,starch.

Fructan is not digested in the upper part of the human digestive track.The β(2-1) and β(2-6) linkages in fructan are not cleaved by humandigestive enzymes involved in starch and sucrose degradation such asmaltase, sucrose, isomaltase or β-glucosidase. As a result,approximately 85% of the ingested fructan reaches the colon where it isfermented by beneficial endogenous microflora. The main fermentationproducts are short chain fatty acids.

Inulin increases the volume of microbial biomass in the colon. With eachgram of ingested inulin increases the fecal wet weight by 1.5 to 2grams.

Increased consumption of fermentable carbohydrate such as the naturalchicory fiber inulin results in reduced weight gain and consumption ofless food.

Inulin is a reserve carbohydrate in stems and taproots of chicory(Cichorium intybus L.) plants. However, the bitterness of the taprootslimits their consumption. Presently, the removal of the bitter taste isa costly step in the production of inulin from chicory roots, whichmakes chicory fibers significantly more expensive than cellulose fibers.Hence, there is a need in the art for an economic process for producinglow bitter chicory products (e.g., inulin-containing flour or dough)that avoids the costly steps of inulin extraction from the taproot andthe separation thereof from bitter compounds.

SUMMARY OF THE INVENTION

The present application answers the aforementioned need by providing lowbitter chicory flour and low bitter chicory products that are enrichedin inulin and tasty to consumers. Thus, one aspect of the inventionrelates to a low bitter chicory flour, food products comprising the lowbitter chicory flour, and animal feed comprising the low bitter chicoryflour. Examples of food products comprising the low bitter chicory flourinclude, but are not limited to, dairy products, yoghurts, ice creams,milk-based drinks, milk-based garnishes, puddings, milkshakes, eggcustard, cheeses, nutrition bars, energy bars, breakfast bars,confectionery, bakery products, crackers, cookies, biscuits, cerealchips, snack products, crisps, syrups, ice tea, fruit juice, dietdrinks, sodas, sports drinks, powdered drink mixtures for dietarysupplementation, infant and baby food, calcium-supplemented orangejuice, bread, croissants, breakfast cereals, pasta, noodles, spreads,sugar-free biscuits and chocolates, calcium chews, meat products,mayonnaise, salad dressings, nut butter, sauces and soups. Animal feedcomprises, but is not limited to, dog food, cat food, bird feed, cowfeed, reptile food, rodent food and the like.

In one aspect of the invention, the chicory plants are cultivated at asoil nitrogen level of 150 libs per acre or less in the upper three feetof the soil. In another aspect of the invention, the chicory plants arecultivated at a soil nitrogen level of 100 libs per acre. In yet anotheraspect of the invention, the chicory plants are cultivated at a soilnitrogen level of 50 libs per acre.

A different aspect of the invention relates to methods of obtaining afood product with reduced bitterness that comprise cooking chicorytaproots at temperatures between 110° and 212° F., and drying thechicory taproots after cooking to achieve a moisture content of lessthan 10%. Cooking may be done by any method, including, but not limitedto, boiling, microwaving, or steaming.

Additional different aspects of the invention relate to methods ofenhancing calcium absorption, enhancing magnesium absorption, reducingappetite, reducing the risk of irritable bowel diseases, reducing therisk of neonatal necrotizing entero-colitis, or reducing the risk ofcolon cancer in subjects in need thereof, comprising administering acomposition comprising a low bitter chicory flour as described herein.

Thus, in one embodiment, the invention provides a low bitter chicoryflour, wherein the flour is less bitter than a flour made from thetaproots of the chicory variety ‘Orchies’ as determined in taste test.In one aspect of the invention, the low bitter chicory flour comprisesfrom 10% to 90% less dihydrolactucin compared to a bitter chicory flourmade from the taproots of Chicorium intybus. In another aspect of theinvention, the flour comprises from 10% to 90% lessdihydro-8deoxy-lactucin compared to a bitter chicory flour made from thetaproots of Chicorium intybus. In other aspects of the invention, theflour comprises from 80% less, 70% less, 60% less, 50% less, 40% less,30% less, 20% less, or 10% less of dihydro-8deoxy-lactucin compared to abitter chicory flour made from the taproots of Chicorium intybus. In apreferred aspect of the invention, the low bitter chicory flourcomprises from 10% to 90% less dihydrolactucin, from 10% to 90% lessdihydro-8-deoxy-lactucin, and no reduced levels of lactucin,8-deoxylactucin and lactucopicrin compared to a bitter chicory flourmade from the taproots of Chicorium intybus.

Preferably, the low bitter chicory flour according to the inventioncomprises less than 10% by weight of sugar, less than 5% by weight offat, between 5% and 15% by weight of insoluble fibers, between 50% and75% by weight of soluble fibers, between 2.5% and 10% by weight ofprotein, and contains from 10% to 90% less dihydrolactucin and from 10%to 90% less dihydro-8deoxy-lactucin compared to a bitter chicory flourmade from the taproots of Chicorium intybus. The low bitter chicoryflour according to the invention comprises no reduced levels oflactucin, 8-deoxylactucin and lactucopicrin compared to a bitter chicoryflour made from the taproots of Chicorium intybus.

In a different embodiment, the invention provides a food productcomprising at least 1.5% by weight of total ingredients of a low bitterchicory flour, wherein the flour is less bitter than a flour made fromthe taproots of the chicory variety ‘Orchies’ as determined in tastetest. The food product may be one or more of dairy products, yoghurts,ice creams, milk-based drinks, milk-based garnishes, puddings,milkshakes, egg custard, cheeses, nutrition bars, energy bars, breakfastbars, confectionery, bakery products, crackers, cookies, biscuits,cereal chips, snack products, ice tea, fruit juice, diet drinks, sodas,sports drinks, powdered drink mixtures for dietary supplementation,infant and baby food, calcium-supplemented orange juice, bread,croissants, breakfast cereals, pasta, noodles, spreads, sugar-freebiscuits and chocolates, calcium chews, meat products, mayonnaise, saladdressings, nut butter, sauces and soups. In one aspect of the invention,the food product comprises at least 5% of the low bitter chicory flour.In another aspect of the invention, the food product comprises at least10% by weight of total ingredients of the low bitter chicory flour. Inyet another aspect of the invention, the food product comprises at least20% by weight of total ingredients of the low bitter chicory flour. In adifferent aspect of the invention, the food product comprises at least30% by weight of total ingredients of the low bitter chicory flour. Inyet another aspect of the invention, the food product comprises at least40% by weight of total ingredients of the low bitter chicory flour. In adifferent aspect of the invention, the food product comprises between 5%and 40% by weight of total ingredients of the low bitter chicory flour.

In a different embodiment, the invention provides an animal feedcomprising at least 1.5% by weight of total ingredients of a low bitterchicory flour, wherein said flour is less bitter than a flour made fromthe taproots of the chicory variety ‘Orchies’ as determined in tastetest. The animal feed may be one or more of a dog food, cat food, birdfeed, cow feed, reptile food and rodent food. In one aspect of theinvention, the animal feed comprises from 5% to 20% of the low bitterchicory flour. In a different aspect of the invention, the animal feedcomprises from 20% to 40% by weight of total ingredients of the lowbitter chicory flour. In a different aspect of the invention, the animalfeed comprises between 5% and 40% by weight of total ingredients of thelow bitter chicory flour.

In another embodiment, the invention provides an extruded productcomprising low bitter chicory flour of a taproot of low bitter chicoryplant that does not have to be processed to reduce bitterness, whereinsaid flour is less bitter than a flour made from the taproots of thechicory variety ‘Orchies,’ wherein said extruded product has a higherinulin content than an extruded product prepared with a synthetic orpurified flour.

In yet another embodiment, the invention provides a method of obtaininga food product with reduced bitterness, comprising cooking chicorytaproots at a temperature between 110° and 212° F., drying the chicorytaproots after cooking to produce chicory chips, milling the chicorychips to produce chicory flour and producing a food product from theflour.

Milling according to the invention comprises the use of hammer mills,universal mills, pin mills, cutting mills, crushers, mechanical millswith internal classifier, high-compression and table roller mills, jetmills, dry media mills and wet media mills, cryogenic mills, colloidmill, ball mills, impact mills, stirred mills, screen mills, drum mills,high-compression roller and table roller mills, jet, dry-media,wet-media mills, or any combination thereof.

The step of cooking may comprise one or more of boiling, microwaving,steaming or blanching chicory taproots. In one aspect of the invention,the chicory taproots are blanched at a temperature between 140° F. and160° F. for 1 to 10 minutes. The chicory root chips may be dried at afurnace temperature between 300° F. and 350° F., or in a fluidized beddryer. In one aspect of the invention, the method further comprises thesteps of slicing one or more chicory roots to produce chicory rootchips, washing the chicory root chips at a pH between 4 and 6, andgrinding the dried chicory root chips to obtain a chicory flour. In anadditional aspect of the invention, the chicory flour comprises at least50% by weight of inulin. In yet another additional aspect of theinvention, the method further comprises the steps of incorporating thechicory flour into a flour blend, and producing a food product from theflour blend. The flour blend may further comprise wheat flour, riceflour, brown rice flour, barley flour, oat flour, potato flour,buckwheat flour, rye flour, starch, corn flour, quinoa flour, arrowrootflour, chickpea flour, or combinations thereof.

In yet another embodiment, the invention provides a method of breedinglow bitter taproot chicory that comprises selecting chicory plants thathave reduced dihydrolactucin content in the taproot compared to thechicory variety ‘Orchies’, flowering the selected plants, crossing theselected plants either as a male or female, and selecting progeny withreduce dihydrolactucin content in the taproot compared to ‘Orchies’.

In yet another embodiment, the invention provides a crisp productcomprising at least 1.5% by weight of total ingredients of a low bitterchicory flour, wherein said flour is less bitter than a flour made fromthe taproots of the chicory variety ‘Orchies’ as determined in tastetest. In one aspect of the invention, the chicory flour comprises from10% to 90% less dihydrolactucin compared to a bitter chicory flour madefrom the taproots of Chicorium intybus. In another aspect of theinvention, the flour comprises from 10% to 30% lessdihydro-8deoxy-lactucin compared to a bitter chicory flour made from thetaproots of Chicorium intybus, and comprises no reduced levels oflactucin, 8-deoxylactucin and lactucopicrin compared to a bitter chicoryflour made from the taproots of Chicorium intybus.

The syrup-containing product is one or more of dairy products, nutritionbars, energy bars, breakfast bars, confectionery, bakery products,cookies, biscuits, cereal chips, snack products, breakfast cereals andcandies. In one aspect of the invention, the crisp product comprises atleast 5% of the low bitter chicory flour. In another aspect of theinvention, the crisp product comprises at least 10% by weight of totalingredients of the low bitter chicory flour. In yet another aspect ofthe invention, the crisp product comprises at least 20% by weight oftotal ingredients of the low bitter chicory flour. In a different aspectof the invention, the crisp product comprises at least 30% by weight oftotal ingredients of the low bitter chicory flour. In another aspect ofthe invention, the crisp product comprises at least 40% by weight oftotal ingredients of the low bitter chicory flour. In a different aspectof the invention, the crisp product comprises between 5% and 40% byweight of total ingredients of the low bitter chicory flour.

In another embodiment, the invention provides a syrup comprising atleast 1.5% by weight of total ingredients of the low bitter chicoryflour, wherein said flour is less bitter than a flour made from thetaproots of the chicory variety ‘Orchies’ as determined in taste test.In one aspect of the invention, the chicory flour comprises from 10% to90% less dihydrolactucin compared to a bitter chicory flour made fromthe taproots of Chicorium intybus. In another aspect of the invention,the chicory flour comprises from 10% to 30% less dihydro-8deoxy-lactucincompared to a bitter chicory flour made from the taproots of Chicoriumintybus, and comprises no reduced levels of lactucin, 8-deoxylactucinand lactucopicrin compared to a bitter chicory flour made from thetaproots of Chicorium intybus.

In yet another aspect of the invention, the chicory flour contains 50%to 70% oligofrutose with a chain length in the range of about 10 toabout 40, and with an average chain length in the range of about 12 toabout 20.

In one embodiment, the syrup comprises from 1% to 20% by weight of totalingredients of the low bitter chicory flour. In a different embodiment,the syrup comprises from 20% to 40% by weight of total ingredients ofthe low bitter chicory flour. In a different aspect of the invention,the syrup comprises between 5% and 40% by weight of total ingredients ofthe low bitter chicory flour.

In yet another embodiment, the invention provides a method of obtaininga syrup with reduced bitterness, comprising cooking chicory taproots ata temperature between 110° and 212° F., drying the chicory taprootsafter cooking to produce chicory chips, milling the chicory chips toproduce chicory flour, sieving the resulting flour and producing a syrupfrom the flour. In one aspect of the invention, sieving comprises theuse of a 30 mesh (0.500 mm), a 40 mesh (0.420 mm), a 45 mesh (0.354 mm),a 50 mesh (0.297 mm), a 60 mesh (0.250 mm), a 70 mesh (0.210 mm), an 80mesh (0.177 mm), a 100 mesh (0.149 mm) or higher sieve. In anotheraspect of the invention, cooking comprises one or more of boiling,microwaving, steaming or blanching unroasted chicory taproots.

Milling according to the invention comprises the use of hammer mills,universal mills, pin mills, cutting mills, crushers, mechanical millswith internal classifier, high-compression and table roller mills, jetmills, dry media mills and wet media mills, cryogenic mills, colloidmill, ball mills, impact mills, stirred mills, screen mills, drum mills,high-compression roller and table roller mills, jet, dry-media,wet-media mills, or any combination thereof.

In one aspect of the invention, the syrup thus produced comprises atleast 50% by weight of inulin.

Additional aspects of the invention are described below. These aspectsare exemplary only and in no way limiting

One aspect of the invention relates to a low bitter chicory flourcomprising a reduced dihydrolactucin concentration compared to a bitterchicory flour. The low bitter chicory flour of the present invention has10, 20, 30, 40, 50, 60, 70, 80, or more percent less dihydrolactucincontent compared to a bitter flour.

Another aspect of the invention relates to a low bitter chicory flourcomprising a reduced dihydolactucin and dihydro-8deoxy-lactucinconcentration compared to a bitter chicory flour. The low bitter chicoryflour of the present invention has 10, 20, 30, 40, 50, 60, 70, 80, ormore percent less dihydrolactucin content compared to a bitter flour and10, 20, 30, 40, 50, 60, 70, 80, or more percent lessdihydro-8deoxy-lactucin compared to a bitter chicory flour.

Another aspect of the invention relates to a food product comprising atleast 1.5% by weight of total ingredients of a low bitter chicory flour.Yet another aspect of the invention relates to a food product comprisingat least 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19,20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30%, 40%, or more, by weight oftotal ingredients of a low bitter chicory flour. The food product may bea human food, a pet food or an animal feed. The human food product maybe a health bar, a dairy product such as yogurt, a frozen dessert, asalad dressing, baby food, chocolate, among many others. The animal feedor pet food may be formulated for pigs, cattle, sheep, poultry, horses,fish, shrimp, dogs, cats, among others.

One aspect of the invention relates to a method of making a chicoryproduct with reduced bitterness, comprising slicing or size reduction oflow bitter chicory taproots to produce chicory root chips. The methodfurther comprises drying the chicory root chips.

In another aspect of the invention the drying step can involve any oneof many well-known methods of drying plant material including fluidizedbed drying, rotary drying, microwave drying, drum drying, conductivedrying, convective drying, radiation drying, or the like. In someembodiments, the method further comprises milling the dried low bitterchicory chips to produce a low bitter chicory flour.

Yet another aspect of the invention involves drying low bitter chicorychips in a rotary dryer at a temperature between 150° F. and 220° F.,more preferably between 180° F. and 200° F., more preferably between180° F. and 190° F., for a time sufficient to reduce the moisturecontent of the chips to less than 10%.

Another aspect of the invention involves drying low bitter chicory chipsin a fluidized bed dryer at a temperature of between 300° F. and 370° F.for a time sufficient to reduce the moisture content of the chips toless than 10%.

One aspect of the invention relates to a method for obtaining a chicoryproduct with reduced bitterness, comprising cooking chicory root chipsand drying the cooked chicory root chips. The cooking step can be donein water, by steaming, by microwave, or some other means of heating thechips. In another aspect of the invention, the cooking occurs at atemperature of between 110° F. and 212° F., more preferably at 160° F.,170° F., 180° F., or 190° F. In yet another aspect of the invention, thecooking step takes place for 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0,8.0, 9.0, 10.0 or more than 10.0 minutes. Another aspect of theinvention involves milling the cooked and dried low bitter chicory chipsinto a low bitter chicory flour.

Another aspect of the invention involves roasting dried low bitterchicory chips at a temperature and a time sufficient to impart a desiredtaste profile to the chips for use in special food or drink manufacture.

Another aspect of the invention relates to low bitter chicory root chipsobtained by the method described herein.

Another aspect of the invention relates to a low bitter chicory flourobtained by the method described herein.

Another aspect of the invention relates to a flour blend comprising thelow bitter chicory flour described herein.

Another aspect of the invention relates to a dough comprising the lowbitter chicory flour described herein, which can be adapted for makingcookies, bread, baked goods, pasta, tortillas noodles, or the like.

Another aspect of the invention relates to a prebiotic productcomprising the low bitter chicory flour described herein.

A further aspect of the invention relates to a method of enhancingcalcium absorption, comprising administering a composition comprisingthe low bitter chicory flour described herein to a subject in needthereof.

A further aspect of the invention relates to a method of enhancingmagnesium absorption, comprising administering a composition comprisingthe low bitter chicory flour described herein to a subject in needthereof.

A further aspect of the invention relates to a method of reducing therisk of irritable bowel diseases, comprising administering a compositioncomprising the low bitter chicory flour described herein to a subject inneed thereof.

A further aspect of the invention relates to a method of reducing therisk of neonatal necrotizing enterocolitis, comprising administering acomposition comprising the low bitter chicory flour described herein toa subject in need thereof.

A further aspect of the invention relates to a method of reducing therisk of colon cancer, comprising administering a composition comprisingthe low bitter chicory flour described herein to a subject in needthereof.

An additional aspect of the invention relates to a method for obtaininga chicory root with reduced bitterness, comprising cultivating a chicoryplant at a soil nitrogen level of 150 lbs per acre or less in the upper3 feet of the soil.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows exemplary chicory root chips obtained by differentprocessing methods.

FIG. 2 shows exemplary cookies made from dough comprising about 20 wt. %of chicory flour.

FIG. 3 shows exemplary chicory root chips and chicory flours madetherefrom.

FIG. 4 shows an exemplary fluidized bed dryer for drying chicory rootchips, which includes an illuminated control panel, fans for input andoutput, a drying chamber and a furnace to heat the air. The entiredevice is mounted to a white metal skid.

FIG. 5 is a table showing a Sesquiterpene Lactone Profile

FIG. 6 shows the nutritional analysis for one chocolate chip cookie madewith low bitter chicory flour according to the recipe in Example 6.

FIGS. 7A, 7B and 7C show the nutritional analysis for different servingsizes of chocolate chip cookie dough made with low bitter chicory flouraccording to the recipe in Example 7.

FIG. 8 shows the nutritional analysis for one serving size of BrownieMix made with low bitter chicory flour according to the recipe inExample 8.

FIG. 9 shows the nutritional analysis of one serving of pasta made withlow bitter chicory flour according to the recipe in Example 9.

FIG. 10 shows the nutritional analysis of one tortilla made with lowbitter chicory flour according to the recipe in Example 10.

FIG. 11 shows the nutritional analysis of one soft bread stick made withlow bitter chicory flour according to the recipe in Example 11.

FIG. 12 shows the nutritional analysis of one crisp bar made with lowbitter chicory flour according to recipe in Example 13.

DETAILED DESCRIPTION

Throughout the following description, the specification and drawings areto be regarded in an illustrative, rather than a restrictive.

In the description and examples that follow, a number of terms are used.In order to provide a clear and consistent understanding of thespecification and claims, including the scope to be given such terms,the following definitions are provided. If no definition is provided,all other technical and scientific terms used herein have the samemeaning as is commonly understood by one of skill in the art to whichthe invention belongs.

Chicory Plant.

The chicory plant produces large quantities of inulins in the taproot.Chicory (Cichorium intybus L.) is native to Europe, North Africa, andWestern Asia and naturalized in North America. There are many commercialuses of the plant, leading to the development of several distinctcultivars. Chicory roots can be dried and roasted and used as a coffeesubstitute. Inulin can be extracted from the chicory taproot to make adried product or syrup which is then added to foods and beverages. Thechicons (shoots and leaves) can be used for consumption in salads andvegetable dishes. Chicory produces a blue flower. The taproots ofchicory, used in former days as coffee substitutes, are very bitter intaste. The bitterness of the commercial variety ‘Orchies’ is describedin this application in terms of sensory tests and sesquiterpene lactoneprofile. The variety ‘Orchies’ produces bitter taproots and the flourmade from ‘Orchies’ taproots is also bitter. Until the presentinvention, all known varieties and selections of taproot chicory had thesame bitter taste and sesquiterpene lactone profile as plant variety‘Orchies’ including popular commercial varieties Selenite′,‘Obsidienne’, and ‘Malachite’. Chicory is a biennial plant. During thefirst season, the plants remain in the vegetative phase and put forthonly leaves, taproots, and fibrous roots. The roots look like smalloblong sugar beets. The inulin content is high (16-18% fresh weight) andfairly constant from year to year for a given region. Yields generallyvary from 20 to 45 tons taproots per hectare. Chicory is the mainindustrial crop for inulin production. See Roberfroid Inulin-typefructans function food ingredients Page 46-67 (2004).

Chips.

Chips are slices of the chicory taproot. According to conventionalmethods of processing, chicory taproots are harvested from the field,washed, sliced or size reduced into chips, and dried into dried chips.Once the chips are dried, enzymes that breakdown inulin (oligofructose)are inactiviated and the chips can be stored for further processing. Thesize and configuration of the chips can be varied using differentslicers.

Fructan.

Fructans are fructose-based oligo or polysaccharides, and the precisetype and degree of polymerization are species and even tissue specific.

Inulin.

Inulin is a carbohydrate that occurs in many plants and bacteria. Inulinfrom the plant origin consists of a polydisperse composition of chainsof oligo- and polysaccharides which are composed of fructose unitslinked to each other through β(2-1) fructosyl-fructose linkages, andwhich mostly terminate in one glucose unit. Inulin from plant origin isusually composed of linear chains, but may also contain some branchedchains. Main plant sources for inulin are roots of chicory (Cichoriumintybus) and tubers from Dahlia and Jerusalem artichoke, in which inulincan be present, respectively, in concentrations of about 15-18%, 12% and14 to 18 on a fresh weight basis. Inulin can be extracted from theseplant parts, purified and optionally fractionated to remove impurities,mono- and disaccharides and undesired oligosaccharides, in order toprovide various grades of inulin. Inulin can be generally represented,depending from the terminal carbohydrate unit, by the general formulaeGF_(n) and F_(m), wherein G represents a glucose unit, F represents afructose unit, n is an integer representing the number of fructose unitslinked to the terminal glucose unit, and m is an integer representingthe number of fructose units linked to each other in the carbohydratechain.

Inulin is considered the most studied of prebiotics, non-digestible foodsubstances that pass through the stomach and small intestine fullyintact before they are fermented by beneficial bacteria in the colon.This fermentation cleans up the colon by stimulating growth of this goodbacteria and inhibiting growth of less-desired inhabitants. Bothactivities benefit digestive health. Beyond its prebiotic effect andcalcium absorption qualities, inulin could very well benefit celiacs inother ways. Gluten-free breads represent an area of the food sector inmuch need of work. Nutritionally speaking, these breads usually consistof refined flours and starches that are likely low in fiber. Theaddition of inulin would increase the content of soluble fiber to thesebreads.

Degree of Polymerization (DP).

The number of saccharide units (fructose and glucose units) in onemolecule, i.e. the values n+1 and m in the above formulae, are commonlyreferred to as the degree of polymerization (DP). The DP of nativechicory inulin ranges from 3 to about 70. The mean DP of known standardgrade chicory inulin, i.e. inulin obtained from chicory roots which havebeen grown and processed under known, conventional conditions, rangesfrom about 9 to 11, and is typically about 10.

Sesquiterpene Lactones.

Sesquiterpene lactones are a major class of plant secondary metabolites.They are terpenoid compounds that have a range of biological activities.Sesquiterpene lactone is characterized by 15 carbon core backbone.

Reduced or Decreased Bitterness.

Reduced or decreased bitterness as used herein refers to a decrease inbitterness constituents, i.e. molecules that confer a bitter taste. Thebitterness of chicory products can be attributed to sesquiterpenoidlactones, which can be determined qualitatively and quantitatively usingHPLC. A decrease of bitterness in a chicory product obtained accordingto the present invention can be determined relative to a correspondingchicory product obtained according to conventional processing methods asdescribed herein. The reduction in bitterness can be determined by meansof taste tests, chemical analysis of sesquiterpene lactoneconcentrations, or equivalent means.

Prebiotics.

Prebiotics are non-digestible ingredients, including any compounds,nutrients, or additional microbes applied as a single additive or as amixture, together with probiotics or without probiotics, in order toconfer health benefits on a subject. Representative prebiotics include,but are not limited to, fructooligosaccharides (FOS) including inulinand banana fiber, xylooligosaccharides (XOS), galactooligosaccharides,and mannooligosaccharides.

Probiotics.

Probiotics are live or non-replicating micro-organisms which, whenadministered in adequate amounts, confer a health benefit on the host.Probiotic micro-organisms may be selected from the group consisting ofbifidobacteria, lactobacilli, propionibacteria, or combinations thereof,for example, Bifidobacterium breve, Bifidobacterium longum,Bifidobacterium lactis, Bifidobacterium animalis, Bifidobacteriuminfantis, Bifidobacterium adolescentis, Lactobacillus acidophilus,Lactobacillus casei, Lactobacillus paracasei, Lactobacillus salivarius,Lactobacillus rhamnosus, Lactobacillus johnsonii, Lactobacillusplantarum, Lactobacillus fermentum, Lactococcus lactis, Streptococcusthermophiles, Lactococcus lactis, Lactobacillus reuteri, Lactococcusdiacetylactis, Lactococcus cremoris, Lactobacillus bulgaricus,Lactobacillus helveticus, Lactobacillus delbrueckii, and/or mixturesthereof. Probiotics may be added to human food, pet food or animal feed,together with prebiotics, such as inulin-containing low bitter chicoryflour. Since inulin stimulates the growth of bifidobacteria andlactobacilli, for example, it is expected that probiotics and prebioticsmay work synergistically to improve health.

Sensory Evaluation and Test.

Double blind sensory evaluation and test of conventional bitter chicoryproducts and low bitter chicory products was based on appearance,flavor, texture, taste, aroma and feel of the products. Appearanceincluded size, shape, condition and color of the products and evaluationwas made on both the exterior and the interior of the chicory products.Color of the products was measured by colorimeter. Texture refers to thetexture to the fingers, tongue, teeth and palate, including overallmouthfeel, as determined by chewiness, graininess, firmness,brittleness, crispness and consistency. Taste was determined based onflavor (sweet, salty, sour, bitter and savory). Aroma was determined bywafting test plates to the nostrils of subjects who did not see theproducts first.

Manufacture of Low Bitter Chicory Products

The conventional method of producing chicory flour or syrup comprisesthe steps of (1) dehydrating fresh roots to obtain chips; (2) typicallyroasting the plant material at about 130° C.; (3) cooling and crushing;and 4) extracting inulin by passing hot water through the crushedtaproot plant material. During this conventional process, the roastingstep reduces bitterness to some extent but not sufficiently to make thechicory flour of the instant invention. As a consequence, in the priorart processes for inulin production the inulin must be purified fromdried or roasted chicory chips to remove and separate inulin from thebitter compounds. In addition, the roasting process induces the cleavageof inulin into fructose and glucose under the combined action oftemperature and moisture. The roasting process only partially reducesthe inulin content, imparts a distinct flavor profile to the material,increases browning of the plant material and increases the cost ofinulin and chicory fiber because of the required purification process.

In contrast, the processes of the instant invention, avoid the need forroasting. The chicory plants are inherently low bitter or are grown inlow nitrogen soils to produce low bitter chicory plant material fromwhich chicory chips are dried and milled into flour. Alternatively, thechicory plant material or chips are dried, cooked and milled into flour.Cooking involves heating the plant material in the presence of exogenouswater such as pot of water, steam, and the like. In contrast, roastinginvolves heating the plant material in the absence of exogenous water.There is no need to purify the inulin to remove bitter compounds. Thereis no need to roast the plant material or chips resulting in loss ofinulin content, browning and modification of the flavor profile.

Milling includes grinding, cutting, pressing and/or crushing. Millingaccording to the invention comprises the use of hammer mills, universalmills, pin mills, cutting mills, crushers, mechanical mills withinternal classifier, high-compression and table roller mills, jet mills,dry media mills and wet media mills, cryogenic mills, colloid mill, ballmills, impact mills, stirred mills, screen mills, drum mills,high-compression roller and table roller mills, jet, dry-media,wet-media mills, or any combination thereof. Dry chicory chips having nomore than 10% moisture content are blended, milled using a roller mill,sorted through a series of break rolls and reduction rolls, and thensifted before being automatically packed into bags ready for delivery toshops or supermarkets.

In contrast to conventional methods known in the prior art, according toone embodiment of the present invention, low bitter plant material,chips and flour can be made directly from the taproots of low bitterchicory plants. In another embodiment, the chips made from low bitterchicory taproots are cooked at a temperature of between 110° F. and 212°F., and then milled into flour. In some embodiments, the chicory rootchips are cooked at 140° F. or higher. In some embodiments, the chicoryroot chips are blanched at 160° F. or higher. In some embodiments, thechicory root chips are blanched at 170° F. or higher. In someembodiments, the chicory root chips are blanched at 180° F. or higher.In some embodiments, the chicory root chips are blanched at about 180°F. The chips are cooked for 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0,9.0, 10, or more minutes. Alternatively, the chips are cooked by meansof steam, microwaving or some other equivalent method.

In some embodiments, the chicory root chips are dried using a fluidizedbed dryer. In some embodiments, the chicory root chips are dried at afluidized temperature of 300° F. or higher. In some embodiments, thechicory root chips are dried at a furnace temperature of 330° F. orhigher. In some embodiments, the chicory root chips are dried at afurnace temperature of 350° F. or higher. In some embodiments, thechicory root chips are dried at a furnace temperature of 360° F. orhigher. In some embodiments, the chicory root chips are dried at afurnace temperature of about 368° F.

The chicory plant material or chips can be dried in any of the many wellknow ways to the reduce moisture content to less than 10% to includefreeze drying, microwaving, heating in dryers, and equivalent processes.The dryers can be drum dryers, fluidized bed dryers, rotating drumdryers and the like.

Regardless of the method of drying, the temperature and time of dryingis adjusted to achieve a moisture content of less than 10%. Furthermore,the temperature and time of drying is adjusted to avoid browning of theplant material. In general, the goal is to produce white or light brownlow bitter chicory chips or flour. For certain food applications, a morebrown product may be desired.

In some embodiments, the method further comprises washing the chicoryroot chips at a pH of 6 or lower. In some embodiments, the methodfurther comprises washing the chicory root chips at a pH of 5 or lower.In some embodiments, the method further comprises washing the chicoryroot chips at a pH of 4 or lower. Furthermore, the pH of the cookingstep can be adjusted to between pH 4 and pH 8.

In some embodiments, the method further comprises washing the chicoryroot chips in an acid for about 1-30 minutes. In some embodiments, themethod further comprises washing the chicory root chips in an acid forabout 1-20 minutes. In some embodiments, the method further compriseswashing the chicory root chips in an acid for about 1-10 minutes. Insome embodiments, the method further comprises washing the chicory rootchips using citric acid.

In some embodiments, the method further comprises grinding the dried lowbitter chicory root chips to obtain a low bitter chicory flour. In someembodiments, the method further comprises incorporating the low bitterchicory flour into a flour blend. In some embodiments, the methodfurther comprises incorporating the low bitter chicory flour into adough. In some embodiments, the method further comprises incorporatingthe low bitter chicory flour into a food product.

Low Bitter Chicory Food Products

Another aspect of the invention relates to low bitter chicory productsobtained by the methods described above. In some embodiments, the lowbitter chicory product is a dried chicory root chip. In someembodiments, the low bitter chicory product is a chicory flour.

In some embodiments, the chicory flour or chicory root chip comprises 40wt. % or more of inulin on a dry weight basis. In some embodiments, thechicory flour or chicory root chips comprises 50 wt. % or more of inulinon a dry weight basis. In some embodiments, the chicory flour or chicoryroot chip comprises 55 wt. % or more of inulin on a dry weight basis. Insome embodiments, the chicory flour or chicory root chip comprises 60wt. % or more of inulin on a dry weight basis.

In some embodiments, the low bitter chicory flour or chicory root chipscomprise 40 wt. % or less of non-inulin carbohydrates on a dry weightbasis. In some embodiments, the low bitter chicory flour or chicory rootchips comprise 30 wt. % or less of non-inulin carbohydrates on a dryweight basis. In some embodiments, the low bitter chicory flour orchicory root chips comprise 20 wt. % or less of non-inulin carbohydrateson a dry weight basis. In some embodiments, the low bitter chicory flouror chicory root chips comprise 15 wt. % or less of non-inulincarbohydrates on a dry weight basis.

Another aspect of the invention relates to a flour blend comprising thelow bitter chicory flour described above. In some embodiments, the flourblend comprises 1% to 100% by weight of the chicory flour. In someembodiments, the flour blend comprises 1% to 50% by weight of thechicory flour. In some embodiments, the flour blend further compriseswheat flour, rice flour, brown rice flour, barley flour, oat flour,potato flour, buckwheat flour, rye flour, starch, corn flour, arrowrootflour, quinoa flour, chickpea flour, or combinations thereof. Thechicory flour or the flour blend comprising chicory flour can be used tomake baked good, noodles, pasta bread, pastries and otherflour-containing foods.

Another aspect of the invention relates to a dough comprising the lowbitter chicory flour described above. In some embodiments, the lowbitter chicory flour partially replaces the flour and/or sugar contentof a corresponding conventional dough. In some embodiments, the lowbitter chicory flour replaces at least 10 wt. % of the flour content ofa corresponding conventional dough. In some embodiments, the chicoryflour replaces at least 20 wt. % of the flour content of a correspondingconventional dough. In some embodiments, the low bitter chicory flourreplaces at least 40 wt. % of the flour content of a correspondingconventional dough. In some embodiments, the chicory flour replaces atleast 60 wt. % of the flour content of a corresponding conventionaldough. In some embodiments, the low bitter chicory flour replaces atleast 10 wt. % of the sugar content of a corresponding conventionaldough. In some embodiments, the chicory flour replaces at least 20 wt. %of the sugar content of a corresponding conventional dough. In someembodiments, the low bitter chicory flour replaces at least 30 wt. % ofthe sugar content of a corresponding conventional dough.

In some embodiments, the dough is adapted for making bread, baked goods,pasta or noodles. The baked good can be made by various processes, suchas a process comprising: 1) preparing a dough which comprises the lowbitter chicory flour or the flour blend and water; 2) shaping the doughto individual pieces; 3) subjecting the pieces to a baking temperaturebetween 100 and 400° C. Step 1 may include a yeast, preferably a baker'syeast (species: Saccharomyces cerevisiae). Step 2 may include rolling ofthe dough in various forms. The baked good obtained at the end of thestep 3 may be a flat bread, which may include Indian flat breads such asroti, naan and chapatti, but also wheat based tortilla's, pizza andfocaccia.

Apart from baked goods, the dough of the present invention is alsosuitable for making noodles. A noodle can have made different shape buttypically is a type of food with a thin and elongated shape made from adough. The noodles according to the invention may be prepared byextrusion of the dough, or rolling or cutting of thin sheets of dough.After this preparation, the noodles may be dried or fried, or both driedand fried. The noodles may also be shallow fried or deep fried. Beforeconsumption, the noodles are typically be cooked in hot or boiling wateror in a mixture of hot or boiling water and oil. The noodles may alsocomprise commonly used seasoning, including salt, pepper, herbs andspices. The noodles may also comprise edible oil, preferably vegetableoil.

The chicory flour or flour blend of the present invention may be used inthe preparation of a pasta. Pasta is a generic term for noodles madefrom an unleavened dough of wheat flour and water. The pasta iscommercially available in fresh, dried or frozen form. Pasta typicallycontains eggs, but may also be prepared eggless. Pasta may furthercomprise water, oil (preferably olive oil), salt and seasoning.

Another aspect of the invention relates to a food product comprising thechicory flour described above. In some embodiments, the food product isselected from the group consisting of dairy products, yoghurts, icecreams, milk-based drinks, milk-based garnishes, puddings, milkshakes,syrups, egg custard, nutrition bars, crisps, energy bars, breakfastbars, confectionery, bakery products, crackers, cookies, biscuits,cereal chips, snack products, ice tea, fruit juice, diet drinks, sodas,sports drinks, powdered drink mixtures for dietary supplementation,infant and baby food, calcium-supplemented orange juice, bread,croissants, breakfast cereals, noodles, spreads, sugar-free biscuits andchocolates, calcium chews, meat products, mayonnaise, salad dressings,nut butter, sauces, soups, cream, curd, butter, milk, skim milk,buttermilk, cheese, such as cream cheese, soft cheese, sliced cheese,hard cheese, whey and milk powder.

In some embodiments, the food product is a cookie. In some embodiments,low bitter chicory flour comprises 1-30 wt. % of the cookie dough. Insome embodiments, chicory flour comprises 1-20 wt. % of the cookiedough. In some embodiments, chicory flour comprises 1-15 wt. % of thecookie dough. In some embodiments, chicory flour comprises 1-10 wt. % ofthe cookie dough. In some embodiments, non-chicory flour comprises 25wt. % or less of the cookie dough. In some embodiments, non-chicoryflour comprises 20 wt. % or less of the cookie dough. In someembodiments, non-chicory flour comprises 15 wt. % or less of the cookiedough. In some embodiments, non-chicory flour comprises 10 wt. % or lessof the cookie dough. In some embodiments, sugar comprises 25 wt. % orless of the cookie dough. In some embodiments, sugar comprises 20 wt. %or less of the cookie dough. In some embodiments, sugar comprises 15 wt.% or less of the cookie dough.

In some embodiments, the food product is a bread. In some embodiments,low bitter chicory flour comprises 1-40 wt. % of the flour blend formaking the bread. In some embodiments, chicory flour comprises 1-15 wt.% of the flour blend for making the bread. In some embodiments, lowbitter chicory flour comprises 1-30 wt. % of the flour blend for makingthe bread. In some embodiments, chicory flour comprises 1-15 wt. % ofthe flour blend for making the bread. In some embodiments, chicory flourcomprises 1-10 wt. % of the flour blend for making the bread. In someembodiments, chicory flour comprises 1-5 wt. % of the flour blend formaking the bread.

In some embodiments, the low bitter chicory product is a prebioticproduct or a dietary supplement comprising the chicory flour describedabove. Prebiotics stimulate the multiplication of the health-promotingprobiotics in a subject, with indigenous Bifidobacterium andLactobacillus as preferred targets. In addition to its function instimulating the growth and activity of probiotics, prebiotics alsofunction to resist gastric acidity and hydrolysis by mammalian enzymesand gastrointestinal absorption and some prebiotics are capable offermentation by intestinal microflora. In other embodiment, the lowbitter chicory product is combined with probiotic bacteria such asmembers of the bifidocteria and lactobilla, among others, to benefitfrom the synergistic action of combining a prebiotic with a probiotic.

In some embodiments, the low bitter chicory product is a low-fat productwhich incorporates longer-chain inulin for enhancing viscosity and mouthfeel, even without the use of gums or other hydrocolloids.

In some embodiments, the low bitter chicory product is a low-caloriesweetener. Inulin's residual sugar can act as the bulking agent lostwhen sugar is replaced with stevia or another high-intensity sweetener.And because inulin is an indigestible carbohydrate, it has a negligibleeffect on blood sugar response after eating. In addition, inulin is aknown appetite suppressant.

In some embodiments, the low bitter chicory product is a gluten-freefood. Low bitter chicory flour can be combined with other gluten-freeingredients to make gluten-free foods including health bars, bakedgoods, breads, pastas, and many other food products.

Low Bitter Chicory Pet Food and Animal Feed

Fructans, including inulin, are incorporated into pet food and animalfeed to improve animal gut health by promoting the growth of beneficialbacteria. Chicory taproots are frequently used as a source of inulin.However, the high concentrations of bitter sesquiterpene lactones in thechicory plant material can make the food and feed unpalatable to theanimal. Dogs, for example, dislike bitter foods. Consequently, only verylimited quantities of bitter chicory taproot plant material can beincorporated into pet food and animal feed.

Purified inulin made from chicory is typically too expensive to includein pet food and animal feed. The low bitter chicory products describedherein can be directly incorporated into pet food and animal feed athigher concentrations than high bitter chicory because the low bitterproducts are more palatable to the animals. On a dry matter basis, lowbitter chicory taproot chips or flour may comprise 0.5, 1, 2, 3, 4, 5,6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24,25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 50 ormore percent by weight of the pet food or animal feed.

The low bitter chicory products described herein can also be used tomake stock feeds. In recent years, the demand for edible meat hasincreased. Animals are typically grown in high density and frequentlythis leads to disease outbreaks. In particular, diarrhea in infantanimals during the weaning period has an undesirable influence on theirincrease in body weight, and in some cases, increased mortality. Inorder to reduce diarrhea and loose passage in the stock, particularlyinfant stock, stock feeds containing an antibiotic are employed, but theeffect of the antibiotic is not considered to be sufficient.Furthermore, there is a desire to reduce use of anitbioitics inlivestock to reduce the incidence of antibiotic-resistant bacteria whichcan present a health risk to humans. The chicory products describedherein can be added to stock feeds to serve as prebiotics to the stockand multiply the number of beneficial microorganisms present in thealimentary canal of animals. Accordingly, another aspect of the presentinvention is directed to an additive for stock feed comprising thechicory products described herein.

The pet food or animal feed may be in the form of a dried food such asbiscuits or kibbles, a processed grain feed, a wet animal food, chews,treats, and the like. Food compositions are typically nutritionallybalanced. They may contain on a dry matter basis from about 20% to about50% crude protein. The crude protein may include vegetable proteins suchas soybean, cotton seed and peanut, animal proteins such as casein,albumin and meat tissue such as poultry meal, bone meal, fish meal, andthe like. The food composition may contain, on a dry matter basis, fromabout 5% to about 35% fat, by weight of the composition.

The pet food and animal feed compositions of the present invention mayalso comprise a source of carbohydrate including grains or cereals suchas corn. milo, sorghum, rice, wheat, alfalfa, barley, and the like. Thecompositions may also contain dairy by-products such as whey. Thecompositions may also contain living or non-replicating probioticmicrobes.

The low bitter chicory-containing pet foods and animal feed of theinstant invention can be prepared by any of the many methods well knownto manufacturers including, but not limited to, extrusion cooking,baking, cooking in a steam ovens, among others. The animal feed and petfood may be supplemented with vitamins, micronutrients, and otheringredients well known to manufacturers.

Extruded Products

Inulin retention can be compromised by the process of extrusion. Not tobe bound by any particular theory, it is believed that the whole rootmatrix of the low bitter chicory flour better protects the inulinpolymer compared with synthesized or isolated products.

Thus, disclosed herein is an extruded product comprising low bitterchicory flour of a taproot of low bitter chicory plant that does nothave to be processed to reduce bitterness, wherein said flour is lessbitter than a flour made from the taproots of the chicory variety‘Orchies,’ wherein said extruded product has a higher inulin contentthan an extruded product prepared with a synthetic or purified flour.

Exemplary embodiments include, but are not limited to, the low bitterchircory-containing food products, pet foods, and animal food of theinstant invention that can be prepared via extrusion.

Cultivation and Breeding of Low Bitter Chicory Roots and Plant Varieties

A further aspect of the invention relates to a method for obtaining achicory root with reduced bitterness, comprising cultivating a chicoryplant at a soil nitrogen level of 150 lbs per acre or less in the upper3 feet of the soil.

In some embodiments, the soil nitrogen level is 125 lbs per acre or lessin the upper 3 feet of the soil. In some embodiments, the soil nitrogenlevel is 100 lbs per acre or less in the upper 3 feet of the soil. Insome embodiments, the soil nitrogen level is 75 lbs per acre or less inthe upper 3 feet of the soil. In some embodiments, the soil nitrogenlevel is 50 lbs per acre or less in the upper 3 feet of the soil. Insome embodiments, the soil nitrogen level is 25 lbs per acre or less inthe upper 3 feet of the soil.

In some embodiments, the content of sesquiterpene lactones in thechicory root is reduced by 2% or more compared to a correspondingchicory plant cultivated at a soil nitrogen level of 200 fibres per acrein the upper 3 feet of the soil. In some embodiments, the content ofsesquiterpene lactones in the chicory root is reduced by 5% or morecompared to a corresponding chicory plant cultivated at a soil nitrogenlevel of 200 lbs per acre in the upper 3 feet of the soil. In someembodiments, the content of sesquiterpene lactones in the chicory rootis reduced by 10% or more compared to a corresponding chicory plantcultivated at a soil nitrogen level of 200 lbs per acre in the upper 3feet of the soil. In some embodiments, the content of sesquiterpenelactones in the chicory root is reduced by 15% or more compared to acorresponding chicory plant cultivated at a soil nitrogen level of 200lbs per acre in the upper 3 feet of the soil.

Breeding of new low bitter taproot chicory varieties can be readilyachieved by traditional breeding methods involving crosses betweenchicory variety ‘Chrysolite’, or other low bitter selections, and highbitter taproot chicory varieties or selections. Progeny exhibiting thelow bitter trait are selected. In general, chicory is self-incompatible.However, self-incompatibility is not complete. Selfing ranges from lessthan 1% to as high as 20% in some selections. Chicory is diploid and has9 chromosomes.

Low bitter taproot chicory selections are identified in the followingmanner. Taproots are harvested and individual taproots labeled with anumber. A tissue samples is taken from each harvested taproot and thetissue sample is labeled with the number of the taproot from which itwas taken. Following sampling, each labeled taproot is stored in arefrigerator. The tissue sample is either dried, or cooked and dried,according to the methods described herein, and the bitterness of theresulting dried chips compared to known bitter varieties. Alternatively,or in addition to, evaluating the bitterness of dried chips, thesesquiterpene lactone profile of each sample is determined according tothe methods described herein to identify those taproots with reducedlevels of dihydrolactucin and/or dihydro-8deoxy-lactucin when comparedto tissue samples taken from the taproots of known bitter varieties. Thestored taproot corresponding to chips exhibiting the low bitterphenotype are planted in soilless medium in the greenhouse and allowedto produce flowers. Crosses are made between the low bitter selectionsand the progeny from these crosses are evaluated for bitternessaccording to the methods of the invention. New low bitter taprootchicory selections can be increased by means of recurrent selection. Atthe same time, improvement in yield, inulin content, decreased boltingand other agronomic traits are achieved by selection among segregatingpopulation of low bitter progeny.

It is possible to select and inbreed self-compatible chicory lines.According to this method, low bitter and self-compatible selections areidentified and selfed to produce low bitter progeny. Alternatively, ataproot chicory population is grown and selections are made based onbitterness or sesquiterpene profile according to the methods describedherein. Samples are taken from final selections for laboratory testingof dry matter content. Selections with high dry matter are then grownfor seed and also preserved in vitro. Germination rates of theselections are determine, reselected for low bitterness andcorresponding in vitro cultures of the best selections are regeneratedusing known methods to produce seed which is massed and place in anotherpopulation for another found of selection. Following several rounds ofselection the best populations are intercrossed and evaluated for besthybrid combinations.

Examples Example 1—Chicory Root Processing for Reducing BitternessGrowing Condition

Chicory variety ‘Chrysolite’ was grown in Scottsbluff, Nebr. The chicoryseeds were planted in April, 2014, using conventional sugar beetplanters. After planting, 120 lbs/acre of nitrogen was applied. Thechicory taproots were harvest in September 2014, using conventionalsugar beet harvesters modified for collecting chicory taproot.

Harvesting Conditions.

Roots were collected at the University of Nebraska Panhandle Research &Extension Center in Scottsbluff, Nebr. on Sep. 9, 2014. A tractoroutfitted with a harvesting foot was run over a row of root chicory(“roots”). Roots were collected by hand. Knives were used to free loosedirt and to remove the top of the root and greens. Harvested roots weretransferred to plastic bins for transport. Roots possessing visible rotwere not harvested. Roots were transported at 70° F. for 7 hours toLincoln, Nebr. The roots were stored overnight with ventilation.

Root Selection, Cleaning and Slicing.

Intact roots free of rot were selected and washed in a deep stainlesssteel basin to remove dirt. Clean roots were chopped or inserted wholeinto a DITO Dean TR22 electric slicer outfitted with a julienne styleblade. Sliced root chips are collected in water before being drained andweighed for drying. Chips measured 5 mm×3.6 mm with a typical length of40-60 mm. After drying the chips measured 4.0 mm×2.6 mm and the lengthseemed only slightly changed.

Root Drying.

Roots were dried using a Carrier Vibrating Corporation pilot scalefluidized bed dryer as shown in FIG. 4 (Model Number: W-12AQ; SerialNumber: 26733; Stroke: 3/16″; Volts: 460; RPM: 885; Amps: 0.6 EA). Thesettings for the device were as follows: Furnace temp/set point: 366°F.; Material temp: Probe out—NA; Exhaust temp initial: 353 (changes overtime 158 to 256° F. after material addition); Air pressure initial:4.8″, 50 hz (pressure ranges from 4.0 to 4.6 after material addition).The drying time was 7 to 9 minutes in a 1′×1′ chamber. A maximum of 10lbs (4540 grams) of wet root could be loaded into the dryer.

The Carrier Fluidized bed dryer contained an illuminated control panel,fans for input and output, a drying chamber and a furnace to heat theair. The entire device was mounted to the white metal skid.

Evaluating Drying Conditions.

A variety of drying times and washing/blanching conditions wereevaluated, with the results showing in FIG. 1. Samples 1, 2 and 3represent various drying times. The longer the drying time andconsequently darker color made the root profoundly bitter. A lightercolor was pursued for both appearance in products and flavor. Sample 4evaluated the impact of a pH 4 citric acid wash for 10 minutes. Theflavor was slightly improved. Sample 5 evaluated the effect of blanchingthe roots at 180 degree F. for 2 minutes before drying. These rootspossessed the best flavor and color. Sample 6 combined the low pH andblanching. There was no apparent contribution of pH. Samples 7, 8 and 9were all blanched and dried.

Moisture content was calculated from the average of two measurementsfrom a Ohaus MB35 Halogen and MB45 moisture content analyzers. Moistureranged from <1% to 8% and was fully dependent on the drying process andcorrelated strongly to color and flavor. Darker and bitterer chipspossessed the lowest amounts of moisture under 1%. The drying conditionfor one example with maximum load is provided in Table 1.

Other Embodiments

It is to be understood that, while the foregoing description providedfor low bitter chicory flour, this description is intended to illustrateand not limit the scope of the invention. Other aspects, advantages, andmodifications are also contemplated herein. For example, chicory flourthat is not low bitter may be used in the food products describedherein. Examples of food products comprising chicory flour describedherein include, but are not limited to, dairy products, yoghurts, icecreams, milk-based drinks, milk-based garnishes, puddings, milkshakes,egg custard, cheeses, nutrition bars, energy bars, breakfast bars,confectionery, bakery products, crackers, cookies, biscuits, cerealchips, snack products, crisps, syrups, ice tea, fruit juice, dietdrinks, sodas, sports drinks, powdered drink mixtures for dietarysupplementation, infant and baby food, calcium-supplemented orangejuice, bread, croissants, breakfast cereals, pasta, noodles, spreads,sugar-free biscuits and chocolates, calcium chews, meat products,mayonnaise, salad dressings, nut butter, sauces and soups. Theseexemplary food products and others contemplated herein may comprisechicory flour that is not low bitter, such as a high bitter chicoryflour (e.g. chicory flour from “Orchies”) or a medium bitter chicoryflour, if such chicory flour is useful (e.g. in chocolate containingfood).

TABLE 1 Product: Chicory Root Wet weight (g): 4540 Conversion: 14.9% Dryweight (g):  675 Moisture   7% content Blanch time: 2 min @180 F FurnaceExhaust Air Fan Time Temp Material Temp Pressure Speed (min) (° F.) Temp(° F.) (in.) (Hz)  0 368 NA 353 4.8 50  1 368 NA 190 4 50  2 368 NA 1804.1 50  3 368 NA 164 4.2 50  4 368 NA 158 4.2 50  5 368 NA 184 4.4 50  6368 NA 198 4.5 50  7 366 NA 209 4.5 50  8 316/off NA 228 4.6 50  9 offNA 253 off/4.0 off 10 off NA 262 off/3.5 off 11 off NA 257 off/2.5 off12 off NA 256 off/1.5 off 13

Flour and Chocolate Chip Cookies.

To evaluate the flavor and inclusion of root flour we prepared recipeswith chicory flour, including it at 20% of the final dough mass. Flourwas produced in a blade style countertop coffee grinder and sievedthrough a 40 mesh (0.420 mm) sieve to remove unground or largeparticles. The light, crispy structure of the chips makes them easy tocrush/grind. Three chocolate chip cookie conditions were evaluated: 1) acontrol cookie, 2) a cookie in which wheat flour was partiallysubstituted with root flour and, 3) a cookie in which the sugar andwheat flour were partially replaced with root flour, as shown in FIG. 2.Chips from Samples 5 and 9 of Example 1 were used to produce the flour.The flavor of cookies made with both Samples 5 and 9 were judged by atleast one dozen individuals including a professional food sensoryscientist. Sensory attributes consisting of texture, taste, overallquality and breaking strength were assessed. All individuals found thatthese cookies had superior characteristics as compared to controlcookies, including overall improved mouthfeel, smooth and soft (butterytexture) as compared to the control cookies' fibrous texture, andperceived sweetness. This example confirms the ability to include atleast 20% by total weight of low bitter chicory flour, made by themethods described herein, in cookie dough without impacting flavor.

The recipes for the control cookie, the cookie in which wheat flour waspartially substituted with root flour and, and the cookie in which thesugar and wheat flour were partially replaced with root flour areprovided in Tables 2 to 4. The total dough weight was 719.6 grams.

TABLE 2 Control Item ESHA Code Mass Added (grams) Flour, AP, bleached,enriched 38030 208.3 Baking Soda 28003 3.5 Salt, table 26014 4.5Shortening 8283 121.6 Sugar, brown packed 25005 96.6 Sugar, whitegranulated 25006 88.2 Egg, whole raw 19500 57 Water, tap 20041 3.7Flavor, vanilla extract 26624 1.6 Baking chips, real chocolate 23313134.6

TABLE 3 Flour Substitution Item ESHA Code Mass Added (grams) Flour, AP,bleached, enriched 38030 64.2 Baking Soda 28003 3.5 Salt, table 260144.5 Shortening 8283 121.6 Sugar, brown packed 25005 96.6 Sugar, whitegranulated 25006 88.2 Egg, whole raw 19500 57 Water, tap 20041 3.7Flavor, vanilla extract 26624 1.6 Baking chips, real chocolate 23313134.6 Root Chicory Flour NA 143.8

Flour content reduced by 69%. Root chicory flour is 20% of the totaldough mass.

TABLE 4 Flour and Sugar Substitution Item ESHA Code Mass Added (grams)Flour, AP, bleached, enriched 38030 136.1 Baking Soda 28003 3.5 Salt,table 26014 4.5 Shortening 8283 121.6 Sugar, brown packed 25005 60.1Sugar, white granulated 25006 52.3 Egg, whole raw 19500 57 Water, tap20041 3.7 Flavor, vanilla extract 26624 1.6 Baking chips, real chocolate23313 134.6 Root Chicory Flour NA 143.8

Sugar content reduced by 39% and flour content reduced by 35%. Rootchicory flour is 20% of the total dough mass.

Example 2—Fructan Content of Chicory Flour

The fructan content of three chicory flours were analyzed at the FoodProcessing Center at the University of Nebraska-Lincoln. The chicoryflour samples tested include the following (Table 5).

TABLE 5 Sample labels, sample colors, and sample numbers. Label on bagColor Sample number 091114 #4 Tan 4 091014 #7 Light brown 7 091014 #3Brown 3

The chicory flours were analyzed using AOAC Method 999.03, whichinvolves removal of interfering sugars using an enzymatic/chemicalprocess, followed by enzymatic degradation of fructan to its componentsugars and colorimetric analysis of the sugars. The results arepresented in Table 6.

TABLE 6 Fructan content of chicory flour samples. ^(a) Sample numberMean Standard deviation LSD grouping ^(b) 4 60.9 0.4 A 7 60.3 0.5 A 356.1 0.8 B ^(a) Samples were analyzed in quadruplicate. ^(b) LSDgrouping indicates significant differences using Fisher's leastsignificant different test; samples with different letters aresignificantly different (p < 0.05).

Example 3—Composition Analysis of Chicory Flour

The composition of a chicory flour sample (091114 #4) was analyzed atMedallion Labs using convention methods. The results are presented inTable 7.

TABLE 7 Composition analysis of a chicory flour sample. Assay Group TestResults Method Reference Carbohydrates Carbohydrates  85.1%Determination through calculation Fructose 0.165% AOAC: 977.20 GlucoseLess than 0.1% AOAC: 977.20 Sucrose  2.44% AOAC: 977.20 Maltose Lessthan 0.1% AOAC: 977.20 Lactose Less than 0.1% AOAC: 977.20 Total Sugars 2.61% AOAC: 977.20 Calories Calories 366 calories/100 g DeterminationCalories from Fat  31 calories/100 g through calculation Moisture byMoisture 6.378% AOAC: 931.04* Forced Air Oven (130° C./1 hr) Ash,Overnight Ash 3.614% AOAC: 923.03 Protein, by Dumas Protein (6.25) 3.70% AOAC: 992.15; AACC: 46-30 Dietary Fiber, Insoluble Fiber  13.6%AOAC: 2009.01 Codex Definition Soluble Fiber  66.0% with Modificationswith Modifications Total Dietary Fiber  79.6% Fat Total Fat  1.17% AOAC:948.15, 922.06, 925.32, 950.54, 922.09*

Example 4:—Sesquiterpenoid Lactone Profile of Low Bitter Chicory PlantMaterial

The sesquiterpene lactone concentration in bitter and low bitter chicoryplant material was determined by HPLC using the method of Price et al.,J. Sci. Food Agric., 53: 185-192 (1990). More specifically, 500 mgsamples of each of the bitter Leroux flour described in U.S. patentpublication No. 20040241304 which was prepared from taproots of chicoryvariety ‘Orchies’, and dried plant material made from low bitter‘Chrysolite’ variety taproots, each having equivalent moisture contents,were extracted with methanol (50 ml) by boiling under reflux (1 h). Eachsample was filtered and the methanol was removed in vacuo. The extractswere twice partitioned between water/chloroform (100 ml; 1:1 mixture byvolume) and santonin (50 μs) added as an internal standard. Thechloroform layer was separated, washed with water (10 ml), dried andevaporated. The residue was dissolved in 500 μl methanol/chloroformmixture (1:2 by volume) and analyzed directly to give a measure of thefree sesquiterpene lactones. The water layers were combined, reduced invacuo to 40 ml and applied to an XAD-2 bead column (10 g). The columnwas washed with water (40 ml) and the glycosylated compounds were elutedwith methanol. The methanol extract was evaporated to dryness,redissolved in water (5 ml) and treated with cellulose (from Aspergillusniger) (50 mg) (Sigma Chemical Co.) at 40° C. for 2 h with stirring.Santonin (50 μs) was added to the hydrolysate and extracted with ethylacetate (3×5 ml). The solvent was evaporated and made up to 500 asbefore, for estimate of bound sesquiterpene lactones.

Samples were analyzed on a Spherisorb ODS 2 (5 μm) column (250×4.6 mm)monitored at 262 nm. The mobile phase was H2O/acetonitrile (90:10, byvolume) chaining to 58:42 (by volume) linearly over 30 min at a flowrate of 1 ml per min. Peaks were identified by comparison of retentiontimes and UV spectra (photodiode array detector) of authentic compoundsand through examination of CI and EI mass spectra of fractions collectedby preparative HPLC.

FIG. 5 shows the sesquiterpene lactone profile found in a bitter flour(red) made from bitter chicory taproots. The sesquiterpene lactoneprofile from bitter plant material was compared to the sesquiterpenelactone profile found in plant material taken from taproots of a lowbitter chicory variety ‘Chrysolite’ (blue). Each of the bitter and lowbitter plant material was extracted twice. The results shown in FIG. 5are the sums of the free and conjugated forms for each SQL moleculeshown in FIG. 5. The bitter plant material used in this study is achicory flour made and sold by the company Leroux. The Lerouxadvertising materials direct purchasers to limit use of their flour toonly 0.8% to 1.5% of total ingredients in human food. This is becausethe Leroux flour is very bitter. In contrast, the chicory flour of thepresent invention can comprise more than 30% of total ingredientsbecause it is much less bitter than conventional chicory flour.

Surprisingly, the low bitter plant material of the present invention hasa significantly reduced amount of dihydrolactucin (dLc). The low bitterplant material of the present invention also has a reduced level ofdihydro-8deoxy-lactucin (d8DeoLc). The low bitter plant material of thepresent invention did not have reduced levels of lactucin (Lc),8-deoxylactucin (8DeoLc), or lactucopicrin (Lp). These results aresurprising since all sesquiterpene lactone compounds shown in FIG. 5have been demonstrated to be bitter.

U.S. Patent Application Publication No. 2004/0241304 (“the '204application”) is entitled “Use of a Chicory Flour for Preparing a FoodDough” and describes manufacture and uses of a flour made from chicorytaproots. The '204 application is assigned to Finaler, a holding companyfor the French company Leroux. The Leroux website describes manufactureof chicory flour by “grinding slices of chicory root after washing anddehydrating them.” The '204 application does not describe a low bitterchicory flour or methods of making a low bitter flour. In fact, theLeroux website indicates that that only 0.8% to 1.5% of total flourweight can comprise the Leroux flour. As is shown in the below example,this low incorporation rate is a consequence of the bitter taste of theLeroux chiocry flour. The Leroux chicory flour is made from the taprootsof the bitter chicory variety ‘Orchies.’ In contrast, foods containingthe chicory flour of the present invention can comprise 40% or more bytotal weight of ingredients because the chicory flour of the presentinvention is low bitter. The Leroux flour has about 300 dihydrolactucinper gram dry weight plant material while the flour made from“Chrysolite” by our methods has about 50 μg dihydrolactucin per gram dryweight plant material. The low bitter chicory flour of the presentinvention has 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90 or more percentless dihydrolactucin than a bitter chicory flour. The low bitter chicoryflour of the present invention has 0.5, 1, 2, 3, 4, 5, 6, 7. 8, 9, 10,11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28,29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46,47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64,65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82,83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95 or more percent lessdihydrolactucin than a bitter chicory flour.

The Leroux flour has about 50 μg dihydro-8deoxy-lactucin per gram dryweight plant material while the low bitter flour made from ‘Chrysolite’by our methods has about 10 dihydro-8deoxy-lactucin per gram dry weightplant material. The low bitter chicory flour of the present inventionhas 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90 or more percent lessdihydro-8deoxy-lactucin than a bitter chicory flour. The low bitterchicory flour of the present invention has 0.5, 1, 2, 3, 4, 5, 6, 7. 8,9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26,27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44,45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62,63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80,81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95 or morepercent less dihydro-8deoxy-lactucin than a bitter chicory flour.

Example 5: Sensory Analysis

A sensory analysis was performed at the University of Nebraska FoodProcessing Center to compare butter cookies containing Leroux chicoryflour and the low bitter chicory flour of the instant invention(designated in this Example as BPB) to a control lacking any chicoryflour. The Leroux flour and the BPB flour each comprised 3% by weight oftotal ingredients in the cookie dough. The butter cookies were preparedas follows. The composition of the butter cookies is shown in Table 9.

Each of the cookie doughs containing control, Leroux and BPB flour wereprepared separately in a heavy-duty mixer with paddle attachment. Thebutter, sugar, salt, and vanilla extract were made into a cream untillight and smooth. The cream was mixed on medium for 2 minutes. The sidesof the mixer were scraped down the sides for about 1 minute and after 2minutes the egg yolks were added. Each time an egg yolk was added thedough it was mixed for 30 seconds to blend it thoroughly. The mixer wasplaced on low and flour was mixed into the dough for 1 minute. The sideof the bowl was scraped at 30 seconds and 1 minute. Each of the control,Leroux and BPB flour doughs were divided into 4 equal pieces. Each piecewas rolled into a log measuring about 1.5 inches in diameter.

Each log was individually wrapped in plastic wrap and refrigerated forat least 2 hours. About 30 minutes before baking, a shelf was placed inthe center of the oven and the oven preheated to 375° F. A heavy bakingsheet was covered with parchment sprayed with non-stick cooking spray.Cookies were formed by slicing the logs into 3/16-inch (0.4-cm) slicesand arranged about 1 inch apart on sheet. The baking sheet was placed ona shelf. Each sheet was baked one at a time until the edges just beganto brown or about 11 minutes. The cookies were allowed to cool on thesheet for 2 minutes and then removed to a cooling rack.

TABLE 9 Butter Cookie Formulas Control 3% BPB 3% LR Ingredient MeasureWeight % Weight % Weight % Unsalted 1 cup 227 30.3273 227 30.3273 22730.3273 Butter Sugar 1 cup 198 26.4529 198 26.4529 198 26.4529 Salt 1/2tsp 3 0.4008 3 0.4008 3 0.4008 Vanilla 1/2 tsp 2.5 0.334 2.5 0.334 2.50.334 Extract Egg Yolks 2 lrg 37 4.94322 37 4.94322 37 4.94322 Bleached2 1/4 cups 281 37.5418 258.545 34.5418 258.545 34.5418 AP Flour BPBChicory 22.455 3 0 0 Flour Leroux 0 0 22.455 3 Chicory Flour Total 748.5100 748.5 100 748.5 100

The butter cookies in the Leroux, BPB and control groups were separatelyheld in zipper bags at room temperature until testing. Samples consistedof a control cookie, a cookie with 3% BPB four and a cookie with 3%Leroux flour. The samples were placed on a 6 inch foam plate labeledwith the sample's assigned three digit random number and covered withSaran wrap until they were served. Samples were served one at a time ina predetermined random order. Panelists were provided room temperaturewater and unsalted saltine crackers to clear their palate betweensamples. Data was collected using the SIMS 2000 computer system. A 15point scale was used. A total of 53 people participated in the sensoryanalysis. All data are presented as Least Squares (L.S.) Means, which isan average that is weighted by the whole data set.

The attributes of the cookies tested were appearance, buttery taste,sweetness, off taste, overall taste acceptability, aftertaste offflavor, overall aftertaste acceptability, and overall sampleacceptability.

All of the attributes tested were found to have significant differencesat the P=5% level (P<0.05) with the exception of overall appearance andoverall texture. In terms of overall after taste acceptability andoverall sample acceptability, all of the samples were significantlydifferent from each other. In these two attributes the control samplewas rated the most desirable followed by the 3% Blue Prairie Sample andthen finally by the 3% Leroux sample. In terms of overall flavoracceptability, the control and 3% BPB cookies were found to be moredesirable than the 3% Leroux cookie. In terms of off flavor and aftertaste off flavor the 3% Leroux cookie was also found to have a moreintense off flavor than the control or 3% BP cookies. The control and 3%Blue Prairie cookies were found to have a more intense sweet flavor thanthe 3% Leroux cookie. The control cookie and the 3% BPB cookie werefound to have a more intense buttery flavor than the 3% Leroux cookie.

Table 10 shows the results from observations on appearance and textureattributes. At the P=5% level there was no significant differenceobserve in either appearance or texture attributes of coolies made withLeroux flour, BPB flour or control lacking any chicory flour.

TABLE 10 L.S. Means* for the Appearance and Texture Attributes of ButterCookies Overall Overall Sample Appearance¹ Texture¹ Control 9.25 8.54 3%BPB 9.18 9.25 3% Leroux 8.58 9.21 *Means within an attribute (column)with a different letter are significantly different at P = 6% ¹Where 0 =Very Undesirable and 15 = Very Desirable

Table 11 shows the results from testing flavor attributes. All of theattributes showed significant differences between samples. The controlcookies and the 3% BPB cookies were found to have a more intense butteryflavor than the 3% Leroux cookie. With regard to sweetness, off flavor,and overall flavor attributes the control and 3% BPB cookies were notfound to be significantly different from each other but weresignificantly different from the 3% Leroux cookies. The control and 3%Blue Prairie cookies were found to have a more intense sweet flavor thanthe 3% Leroux cookie. The 3% Leroux cookie was also found to have a moreintense off flavor than the control and 3% Blue Prairie cookies. Interms of overall flavor acceptability, the control and 3% Blue Prairiecookies were found to be more desirable than the 3% Leroux cookie.

TABLE 11 L.S. Means* for the Flavor Attributes of Butter Cookies OverallFlavor Sample Buttery¹ Sweetness¹ Off Flavor¹ Acceptability² Control9.02a 8.93a 4.91a 10.48a 3% BPB 8.90a 8.44a 5.44a  9.54a 3% Leroux7.85bc 6.76b 9.05b  6.15b *Means within an attribute (column) with adifferent letter are significantly different at P = 5% ¹Where 0 =Lacking and 15 = Intense ²Where 0 = Very Undesirable and 15 = VeryDesirable

Table 12 shows the results from observations take on aftertaste and theoverall sample acceptability attributes of cookies containing BPB flour,Leroux flour and control containing now chicory flour. The 3% Lerouxcookie was found to have a more intense aftertaste off flavor than thecontrol and 3% BPB cookies. In terms of overall aftertaste acceptabilityand overall sample acceptability, the control sample was rated the mostdesirable followed by the 3% BPB cookies The 3% Leroux flour had a muchlower overall aftertaste acceptability and overall sample acceptabilitycompared to control and cookies containing 3% Leroux flour.

TABLE 12 L.S. Means* for the Aftertaste and Overall AcceptabilityAttributes of Butter Cookies Aftertaste Overall Aftertaste OverallSample Sample Off Flavor¹ Acceptability² Acceptability² Control 4.58a10.77a 10.78a 3% BPB 4.89a  9.76b  9.63b 3% Leroux 8.89b  5.30c  6.15c*Means within an attribute (column) with a different letter aresignificantly different at P = 5% ¹Where 0 = Lacking and 15 = Intense²Where 0 = Very Undesirable and 15 = Very Desirable

Example 6: Chocolate Chip Cookie Recipe Made with Low Bitter ChicoryFlour and Nutritional Analysis

Ingredients: 1 cup butter, softened; 1 cup white sugar 1 cup packedbrown sugar; 2 eggs; 2 teaspoons vanilla extract; 1½ cup low bitterchicory flour; 1½ cups all-purpose flour; 1 teaspoon baking soda; 2teaspoons warm water; ½ teaspoon salt; 2 cups semisweet chocolate chips.Pan size: 18×26-inch sheet pan. Each portion: 1 20 g. cookies.

Preheat oven to 350 degrees F. (175 degrees C.). Sift all-purpose flour,baking soda, and salt. Set aside. Cream the butter in mixer bowl,gradually add the white sugar and brown sugar until smooth. Mix atmedium speed for about 3 minutes or until light and fluffy. Combine theeggs with the warm water and gradually add to the creamed mixture. Blendthoroughly about 1 minute, then stir in the vanilla. Mix thoroughly.Gradually add the chicory flour. Mix only until the ingredients arecombined (about 1 minute), then add the flour, salt and baking soda mix,and mix to combine. Stir in the chocolate chips. Mix on low speed about1 minute or until evenly distributed. Use #50 scoop to drop on parchmentpaper onto an ungreased pan, about 3 inches apart. Bake for about 9-11minutes in the preheated oven at 375° F., or until edges are nicelybrowned. Allow to cool, then pack for freezing either in bulk or inindividual bags. See FIG. 6 for nutrition facts.

Example 7: Chocolate Chip Cookie Dough Recipe Made with Low BitterChicory Flour and Nutritional Analysis

Ingredients: 1 cup butter, softened; 1 cup white sugar 1 cup packedbrown sugar; 2 eggs; 2 teaspoons vanilla extract; 1½ cup low bitterchicory flour; 1½ cups all-purpose flour; 1 teaspoon baking soda; 2teaspoons warm water; ½ teaspoon salt; 2 cups semisweet chocolate chips.

Sift all-purpose flour, baking soda, and salt. Set aside. Cream thebutter in mixer bowl, gradually add the white sugar and brown sugaruntil smooth. Mix at medium speed for about 3 minutes or until light andfluffy. Combine the eggs with the warm water and gradually add to thecreamed mixture. Blend thoroughly about 1 minute, then stir in thevanilla. Mix thoroughly. Gradually add the chicory flour. Mix only untilthe ingredients are combined (about 1 minute), then add the flour, saltand baking soda mix, and mix to combine. Stir in the chocolate chips.Mix on low speed about 1 minute or until evenly distributed. Fill doughinto containers. Store containers in freezer at −4° C. to −20° C. SeeFIGS. 7A-C for nutrition facts.

Example 8: Brownie Mix Recipe Made with Low Bitter Chicory Flour andNutritional Analysis

Ingredients: 1 cup white sugar; ⅓ cup unsweetened cocoa powder; ¼ cupall-purpose flour; ¼ cup low bitter chicory flour; ¼ teaspoon salt; ¼teaspoon baking powder; ⅓ cup oil; ¼ cup water; 2 eggs; 1 teaspoonvanilla.

Sift together all dry ingredients. In a medium bowl, beat the eggs withthe vanilla. Add in and gently stir dry ingredients. Pour the oil andthe water into brownie mixture and mix until just blended. Package in350 gram packs for individual mixes for 8×8 pan of brownies and store infreezer. When ready to bake, pour batter into a greased 8×8 inch pansprayed with PAM and bake in preheated oven at 350° F. for 25 minutes oruntil done in center. See FIG. 8 for nutrition facts.

Example 9: Pasta Recipe Made with Low Bitter Chicory Flour andNutritional Analysis

Ingredients: 1½ cup all-purpose flour; 1½ cup low bitter chicory flour;1 cup water.

Mix all ingredients in pasta extruder; extrude into desired shape; dryin air for 30-60 minutes; cook in salted boiling water; drain and mixwith desired sauce. See FIG. 9 for nutrition facts.

Example 10: Tortilla Recipe Made with Low Bitter Chicory Flour andNutritional

Analysis

Ingredients: 2 cups all-purpose flour; 2 cups low bitter chicory flour;1 teaspoon salt; 2 teaspoons baking powder; 2 tablespoons oil; 1½ cupslukewarm water.

Whisk the flour, salt, and baking powder together in a mixing bowl. Mixin the oil and the water until the dough comes together and change todough hook. Knead/Mix for 5 minutes. Portion into 50 gram dough balls,cover and let sit for 5 to 10 minutes. Set Tortilla Press to 300° F.When pressing, place the dough ball in the center, and press until itwhistles (usually 7-9 seconds). See FIG. 10 for nutrition facts.

Example 11: Soft Bread Stick Recipe Made with Low Bitter Chicory Flourand Nutritional Analysis

Ingredients: 1½ cups all-purpose flour; 1½ cups low bitter chicoryflour; 1 teaspoon salt; 2 teaspoons dry yeast powder; 1 teaspoon sugar;4 tablespoons oil; 1½ cups lukewarm water.

In large bowl dissolve yeast and sugar in water (110° F.) and let sit 5minutes. Add oil and gradually add the all-purpose flour first and thenthe low bitter chicory flour. Knead for 5 minutes. Place dough intolightly oiled bowl with room to rise double and let sit for at least 1hour at 110° F. After rise, punch down dough, divide in half, and usingsheeter, sheet to 3 inches wide and 2.5 thick. Cut into 5 inchrectangles and roll into a stick. Place about ½ inch apart, lay withseam on the bottom, cover lightly with plastic wrap, then allow to raisefor 30 minutes at 110° F. Bake in pre-heated oven at 400° F. for 12-15minutes until just starting to brown. Brush with melted butter on topsand bottoms. See FIG. 11 for nutrition facts.

Example 12: Crisps Made with Low Bitter Chicory Flour Produced byExtruder

Chicory flour, rice flour, sugar and salt were combined as detailed inthe table below using a Wenger bulk mixer.

Chicory Flour % 10% 20% 30% 40% Chicory Flour 5 10 15 20 (lbs) RiceFlour (lbs) 41.5 36.5 31.5 26.5 Sugar (lbs) 3 3 3 3 Salt (lbs) 0.5 0.50.5 0.5

The mixture was then placed in the feed hopper of a Wenger TX57 twinscrew extruder. The extruder was set to the following conditions:

Dry feed: 80 kg/hrBin feeder screw speed: 15.6 rpmPreconditioner shaft speed: 268Preconditioner discharge temperature: 23 CExtruder shaft speed: 261 rpmExtruder motor load: 56%Water flow to extruder: 25 kg/minKnife drive speed: 1135 rpmTemperature at head 1/2/3: 80 C/90 C/110 CHead pressure: 2 psiKnife blades: 5Knife holder model: 19607-1Die adapter: 55661-5

Die: 56372-757

15 hold die with 7 holes plugged.

The crisps were conveyed by air to a Wenger double pass dryer and driedat 100° C. for 6.4 minutes and then cooled for 1 minute. Finished crispswere bagged for storage.

The crisps thus obtained were used in a wide variety of applicationsincluding but not limited to breakfast cereals, snack bars, snack mixes,desserts, candies and confections. Other sizes of crisp were obtained byvarying the dye and cutter configuration on the extruder. Finishedcrisps had an expanded, airy texture typical of puffed extrudedproducts. The flavor was mild without much sweetness. Color was easilychanged with the addition of coloring at the rate of 0.053 kg/min intothe extruder barrel. Some tasters felt the salt level was too high. Sometasters felt that the crisp was gummy when chewed. Additionalingredients were added to improve expansion, mouth feel and flavor,including starches, protein, fiber, and other food ingredients known ormarketed for use in extruded products.

Example 13: Crisp Bar Recipe Made with Low Bitter Chicory Flour andNutritional Analysis

Crisp Treats: Vanilla Crisp Bar

Ingredients: ½ cup low bitter chicory flour; 2 cups rice flour; ½ cupextra-virgin coconut oil; 2 tablespoons corn syrup; 1 teaspoon vanillaextract; 2 cups sugar; ½ cup hot water; 1 teaspoon glycerin; ½ cupchopped bittersweet (70%) chocolate (optional); ½ cup cranberry(optional); (½ cup nuts (optional); ¼ teaspoon fine sea salt.

Blend low bitter chicory flour, rice flour and sugars in a bowl. Mix hotwater, glycerin, corn syrup, vanilla and coconut oil together. Add thedry blend to the liquids, heat to 200° F., then quickly add flavors andmix in the Crisps. Add cranberries and nuts if desired. Place in lightlygreased baking pan or in individual muffin cups and bake at 250° F. for20 minutes. Allow to cool for about 10 minutes, then quickly add thechocolate chunks, mix very quickly, just enough to get chocolatedistributed-press back in pan, allow to cool completely before cutting.See FIG. 12 for nutrition facts.

Example 14: Syrup Recipe Made with Low Bitter Chicory Flour andNutritional Analysis

Syrups containing oligofructose are prepared from low bitter taprootchicory plant material according to methods of this invention. Thesyrups contain 1%, 5%, 10%, 20%, 30%, 40% or more low bitter taprootchicory plant material. Between about 50% to 70% of this plant materialis oligofrutose with a chain length in the range of about 10 to about40, and with an average chain length in the range of about 12 to about20.

Dried low bitter taproot chips are prepared by any of the methodsdescribed herein. A flour is prepared by milling the dried low bittertaproot chips by methods well known in the art including, but notlimited to, using hammer mills, universal mills, pin mills, cuttingmills, crushers, mechanical mills with internal classifier,high-compression and table roller mills, jet mills, dry media mills andwet media mills, cryogenic mills, colloid mill, ball mills, impactmills, stirred mills, screen mills, drum mills, high-compression rollerand table roller mills, jet, dry-media and wet-media mills. Theresulting flour is sieved using a 30 mesh (0.500 mm), 40 mesh (0.420mm), 45 mesh (0.354 mm), 50 mesh (0.297 mm), 60 mesh (0.250 mm), 70 mesh(0.210 mm), 80 mesh (0.177 mm), 100 mesh (0.149 mm) or higher sieve. Therecovered plant material is suspended in hot water ranging intemperature from 50° C. to 100° C. Preferably the solutions are boiledat 100° C. for a time period to kill any microbial contaminants. Theheated solutions are agitated to produce syrups with different gradesaccording to color and clarity. To produce grade A syrup, the heatedsolutions are agitated until the solutions are clear and contain novisible particles. To clarify and improve the flavor of the syrup,filtration or chromatography can be used. To produce a clear syrup, theheated solutions are filtered through a membrane, charcoal, or othermedia. To produce alternate grades of syrup, the heated solutions areagitated for a shorter period of time to allow some visible particles toremain in the solutions. The resulting oligofructose-containing syrupsare stable at room temperature.

Example 15: Crisps Made with Low Bitter Chicory Flour Produced byExtruder

Chicory flour, corn flour, sugar and salt were combined as detailed inthe table below using a Wenger bulk mixer.

Chicory Flour % 10% 20% 30% 40% Chicory Flour 5 10 15 20 (lbs) CornFlour (lbs) 41.5 36.5 31.5 26.5 Sugar (lbs) 3 3 3 3 Salt (lbs) 0.5 0.50.5 0.5

The mixture was then placed in the feed hopper of a Wenger TX57 twinscrew extruder. The extruder was set to the following conditions:

Dry feed: 90 kg/hrBin feeder screw speed: 17.6 rpmPreconditioner shaft speed: 285Preconditioner discharge temperature: 27 CExtruder shaft speed: 304 rpmExtruder motor load: 78.5%Water flow to extruder: 27 kg/minKnife drive speed: 1135 rpmTemperature at head 1/2/3: 70 C/85 C/100 CHead pressure: 2 psiKnife blades: 1Knife holder model: 19462-001Die adapter: 55661-5

Die: 28361-59

6 hole die with 4 mm inner diameter—ran with 5 open.

The crisps were conveyed by air to a Wenger double pass dryer and driedat 100° C. for 6.4 minutes and then cooled for 1 minute. Finished crispswere bagged for storage.

The crisps thus obtained were used in a wide variety of applicationsincluding but not limited to breakfast cereals, snack bars, snack mixes,desserts, candies and confections. Other sizes of crisp were obtained byvarying the dye and cutter configuration on the extruder. Finishedcrisps had an expanded, airy texture typical of puffed extrudedproducts. The flavor was mild without much sweetness. Color was easilychanged with the addition of coloring at the rate of 0.053 kg/min intothe extruder barrel. Some tasters felt the salt level was too high. Sometasters felt that the crisp was gummy when chewed. Additionalingredients were added to improve expansion, mouth feel and flavor,including starches, protein, fiber, and other food ingredients known ormarketed for use in extruded products.

Example 16: Improved Inulin Retention After Extrusion

Chicory flour, corn flour, sugar and salt are combined as detailed inthe table below using a Wenger bulk mixer.

Chicory Flour % 20% 30% 40% Chicory Flour 10 15 20 (lbs) Corn Flour(lbs) 36.5 31.5 26.5 Sugar (lbs) 3 3 3 Salt (lbs) 0.5 0.5 0.5

The mixture is then placed in the feed hopper of a Wenger TX57 twinscrew extruder. The extruder was set to the following conditions:

Dry feed: 90 kg/hrBin feeder screw speed: 17.6 rpmPreconditioner shaft speed: 285Preconditioner discharge temperature: 27 CExtruder shaft speed: 304 rpmExtruder motor load: 78.5%Water flow to extruder: 27 kg/minKnife drive speed: 1135 rpmTemperature at head 1/2/3: 70 C/85 C/100 CHead pressure: 2 psiKnife blades: 1Knife holder model: 19462-001Die adapter: 55661-5

Die: 28361-59

6 hole die with 4 mm inner diameter—ran with 5 open.

This process is repeated, replacing the low bitter chicory flour withpolydextrose (a sugar fiber polymer synthesized from corn), Hi-Maze (aresistant corn starch isolated from corn), and oat bran fiber(non-soluble fiber, control).

The extrusion is evaluated for success based on the ability to form apuff. The survivability of low bitter chicory is better than the testedflours other than the control.

The low bitter chicory has improved retention of inulin relative to theother tested flours. Not to be bound by theory, it is believed that thewhole root matrix of the low bitter chicory flour better protects theinulin polymer compared with synthesized or isolated products.

What is claimed is:
 1. A crisp product comprising at least 1.5% byweight of total ingredients of a low bitter chicory flour, wherein saidflour is less bitter than a flour made from the taproots of the chicoryvariety ‘Orchies’ as determined in taste test.
 2. The crisp productaccording to claim 1, wherein said chicory flour comprises from 10% to90% less dihydrolactucin compared to a bitter chicory flour made fromthe taproots of Chicorium intybus.
 3. The crisp product according toclaim 2, wherein said chicory flour comprises from 10% to 90% lessdihydro-8deoxy-lactucin compared to a bitter chicory flour made from thetaproots of Chicorium intybus, and wherein said flour comprises noreduced levels of lactucin, 8-deoxylactucin and lactucopicrin comparedto a bitter chicory flour made from the taproots of Chicorium intybus.4. The crisp product according to claim 3, wherein said chicory flourcomprises less than 10% by weight of sugar, less than 5% by weight offat, between 10% and 20% by weight of insoluble fibers, between 50% and75% by weight of soluble fibers, and between 2.5% and 10% by weight ofprotein
 5. The crisp product according to claim 1, wherein the crispproduct is one or more of dairy products, nutrition bars, energy bars,breakfast bars, confectionery, bakery products, cookies, biscuits,cereal chips, snack products, breakfast cereals and candies.
 6. Thecrisp product according to claim 1, wherein the crisp product comprisesat least 5% of the low bitter chicory flour.
 7. The crisp productaccording to claim 1, wherein the crisp product comprises at least 10%by weight of total ingredients of the low bitter chicory flour.
 8. Thecrisp product according to claim 1, wherein the crisp product comprisesat least 20% by weight of total ingredients of the low bitter chicoryflour.
 9. The crisp product according to claim 1, wherein the crispproduct comprises at least 30% by weight of total ingredients of the lowbitter chicory flour.
 10. The crisp product according to claim 1,wherein the crisp product comprises at least 40% by weight of totalingredients of the low bitter chicory flour.
 11. A syrup comprising atleast 1.5% by weight of total ingredients of the low bitter chicoryflour, wherein said flour is less bitter than a flour made from thetaproots of the chicory variety ‘Orchies’ as determined in taste test.12. The syrup according to claim 10, wherein said chicory flourcomprises from 10% to 90% less dihydrolactucin compared to a bitterchicory flour made from the taproots of Chicorium intybus.
 13. The syrupaccording to claim 11, wherein said flour comprises from 10% to 90% lessdihydro-8deoxy-lactucin compared to a bitter chicory flour made from thetaproots of Chicorium intybus, and wherein said flour comprises noreduced levels of lactucin, 8-deoxylactucin and lactucopicrin comparedto a bitter chicory flour made from the taproots of Chicorium intybus.14. The syrup according to claim 13, wherein said flour comprises lessthan 10% by weight of sugar, less than 5% by weight of fat, between 10%and 20% by weight of insoluble fibers, between 50% and 75% by weight ofsoluble fibers, and between 2.5% and 10% by weight of protein
 15. Thesyrup according to claim 12, wherein said chicory flour contains 50% to70% oligofrutose with a chain length in the range of about 10 to about40, and with an average chain length in the range of about 12 to about20.
 16. The syrup according to claim 12, wherein the syrup comprisesfrom 1% to 20% by weight of total ingredients of the low bitter chicoryflour.
 17. The syrup according to claim 11, wherein the syrup comprisesfrom 20% to 40% by weight of total ingredients of the low bitter chicoryflour.
 18. A method of obtaining a syrup with reduced bitterness,comprising cooking chicory taproots at a temperature between 110° and212° F., drying the chicory taproots after cooking to produce chicorychips, milling the chicory chips to produce chicory flour, sieving theresulting flour and producing a syrup from the flour.
 19. The methodaccording to claim 18, wherein sieving comprises the use of a 30 mesh(0.500 mm), a 40 mesh (0.420 mm), a 45 mesh (0.354 mm), a 50 mesh (0.297mm), a 60 mesh (0.250 mm), a 70 mesh (0.210 mm), an 80 mesh (0.177 mm),a 100 mesh (0.149 mm) or higher sieve.
 20. The method according to claim18, wherein cooking comprises one or more of boiling, microwaving,steaming or blanching unroasted chicory taproots.
 21. The methodaccording to claim 18, wherein milling comprises the use of hammermills, universal mills, pin mills, cutting mills, crushers, mechanicalmills with internal classifier, high-compression and table roller mills,jet mills, dry media mills and wet media mills, cryogenic mills, colloidmill, ball mills, impact mills, stirred mills, screen mills, drum mills,high-compression roller and table roller mills, jet, dry-media,wet-media mills, or any combination thereof.
 22. The method according toclaim 18, wherein the syrup comprises at least 50% by weight of inulin.23. The method according to claim 18, wherein said chicory flourcomprises less than 10% by weight of sugar, less than 5% by weight offat, between 5% and 15% by weight of insoluble fibers, between 50% and75% by weight of soluble fibers, between 2.5% and 10% by weight ofprotein; wherein said chicory flour contains from 10% to 90% lessdihydrolactucin and from 10% to 90% less dihydro-8deoxy-lactucincompared to a bitter chicory flour made from the taproots of Chicoriumintybus; and wherein said flour comprises no reduced levels of lactucin,8-deoxylactucin and lactucopicrin compared to a bitter chicory flourmade from the taproots of Chicorium intybus.
 24. An extruded productcomprising low bitter chicory flour of a taproot of low bitter chicoryplant that does not have to be processed to reduce bitterness, whereinsaid flour is less bitter than a flour made from the taproots of thechicory variety ‘Orchies,’ wherein said extruded product has a higherinulin content than an extruded product prepared with a synthetic orpurified flour.